Vegan plant-based cupcakes with quinoa flour and tropical coconut oil, infused with hibiscus and citrus zest. The moist crumb is achieved through ripe banana puree, topped with mint-infused buttercream and edible flowers for a spring-inspired treat.
1 1/2 cups quinoa flour
2 large ripe bananas (mashed to make 1 cup puree)
1/2 cup almond milk (unsweetened)
1/3 cup coconut oil (melted and cooled)
2 tbsp dried hibiscus (organic)
1 tsp baking powder
1 tbsp citrus zest (lemon or orange)
1/4 tsp salt
Preheat oven to 350°F (175°C). Line cupcake tray with paper liners
Whisk quinoa flour, baking powder, and salt in a bowl
Mash ripe bananas in a separate bowl and mix in hibiscus and citrus zest
Add almond milk and liquid coconut oil to banana mixture. Whisk until smooth
Pour batter into cupcake liners (fill 2/3 full). Bake 20 minutes until toothpick comes out clean
Cool completely before adding frosting or decorations
Use room-temperature liquid coconut oil to prevent lumps
Measure hibiscus by volume for flavor balance
Add fresh edible flowers from organic sources as garnish
Bake on middle rack for even browning
Overmixing reduces moisture – stop mixing once no dry flour remains
Make hibiscus vanilla bean paste by simmering 2 tbsp hibiscus in 1/4 cup water
Find it online: https://flavoornote.com/floral-cupcakes/